Exercises proposed group 5 7.

Some people believe that because of' its lower thermal conductivity stainless steel is appreciably thermally inferior to copper or mild steel as constructional material for a steam-jacketed pan to heat food materials. The condensing heat transfer coefficient for the steam and the surface boiling coefficient on the two sides of the heating surface are respectively 10,000 J m -2 s-1 C-1 and 700 J m-2 s-1 C-1. The thickness of all three metal walls is 1.6 mm. Compare the heating rates from all three constructions (assuming steady state conditions). [mild steel 2% worse than copper, stainless steel 4.5% worse than copper ]

For stainless steel But Therefore

For mild steel But Therefore

For cooper But Therefore

Further, Copper Vs mild steel

Copper Vs stainless steel